The backyard grill isn’t just for meat anymore. Try your hand at grilled veggies. Some of the classic vegetable choices for grilling include asparagus, corn on the cob, onions, mushrooms, peppers, zucchini and eggplant.
Most of these can be grilled whole, as well as chopped and cooked in a grill basket or cut into chunks and skewered to make vegetable kabobs.
Brush or toss them with a small amount of olive oil. Cooked on a grill at medium-high heat, most are ready after about three to five minutes per side. More dense vegetables like onions, sweet potatoes and eggplant may need double that time or more, depending on how large the pieces are. You can even grill vegetables in advance and serve them at room temperature on their own or in salads. Grilling brings out marvelous flavors in many vegetables, and it does not lead to the development of cancer-causing substances formed when meat and poultry are grilled.
For more nutrition information and healthy recipes go to :www.aicr.org
UF/IFAS Extension Sarasota County